Lime-Scented Orange Roughy and Spinach

Cooking en papillote (in parchment) helps the citrus rind and juice lend aroma and flavor to the spinach and fish. Here, we use heavy-duty foil to make the packets for the fish and spinach because it's easy to find and handle.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 221
Caloriesfromfat 20 %
Fat 4.9 g
Satfat 0.5 g
Monofat 3.3 g
Polyfat 0.4 g
Protein 27.6 g
Carbohydrate 13.3 g
Fiber 3.4 g
Cholesterol 34 mg
Iron 2.5 mg
Sodium 470 mg
Calcium 138 mg


1 tablespoon olive oil
1 cup thinly sliced carrot
2 garlic cloves, minced
1/2 teaspoon salt, divided
1 (10-ounce) package fresh baby spinach
1/3 cup sliced green onions
1/4 cup mirin (sweet rice wine)
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
1 teaspoon grated peeled fresh ginger
4 (6-ounce) orange roughy fillets
1/4 teaspoon freshly ground black pepper
4 lime wedges


Preheat oven to 400°.

Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 2 minutes or until tender. Add garlic; sauté 15 seconds. Add 1/4 teaspoon salt and spinach; sauté 2 minutes or until spinach wilts.

Combine 1/4 teaspoon salt, green onions, and next 4 ingredients (through grated ginger).

Fold 4 (16 x 12-inch) sheets heavy-duty foil in half lengthwise. Open foil; place about 1/2 cup spinach in center of each foil sheet. Top each with 1 fillet. Drizzle mirin mixture evenly over fillets; sprinkle evenly with black pepper. Fold foil over fillets; tightly seal edges. Place foil packets in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.